Investigating Antibacterial Effects of Garlic (Allium sativum) Concentrate and Garlic-Derived Organosulfur Compounds on Campylobacter jejuni by Using Fourier Transform Infrared Spectroscopy, Raman Spectroscopy, and Electron Microscopy

Fourier transform infrared (FT-IR) spectroscopy and Raman spectroscopy were used to study the cell injury and inactivation of Campylobacter jejuni from exposure to antioxidants from garlic. C. jejuni was treated with various concentrations of garlic concentrate and garlic-derived organosulfur compou...

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Bibliografiske detaljer
Main Authors: Lu, Xiaonan, Rasco, Barbara A., Jabal, Jamie M. F., Aston, D. Eric, Lin, Mengshi, Konkel, Michael E.
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2011
Fag:
Food Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3147487/
https://ncbi.nlm.nih.gov/pubmed/21642409
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02845-10
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